Bhindi Ki Sabzi / Okra Stir Fy

Okra is my all-time favourite vegetable. In India, we call it 'bhindi' or 'lady fingers'. Everyone has a different and unique style of making this vegetable. I know a lot of people who hate to prepare okra because it is very slimy. To get rid of this, be sure to wash the okra well and dry well with a napkin pressing it a little. Use a clean and dry knife for cutting okra and make sure you discard the head and the tail. Okra is one vegetable in which water should not be added while cooking as it tends to be more slimy and sticky. This is a very simple and easy stir fry that you can make almost in no time.

Ingredients:- 

• ¼ kg okra / lady fingers (chop in 1 inch sized pieces)
• 1 onion (finely sliced)
• 2 green chillies (finely chopped)  
• 1 tbsp oil 
• ½ tsp cumin seeds
• ¼ tsp turmeric pdr
• salt to taste

Method:-

• Heat oil in a wok. 
• Add sliced onion, green chillies and cumin seeds.
• Saute till onion starts changing colour.
• Add turmeric pdr, okra and salt. 
• Mix well, cover and cook on slow flame till done.
• Serve with hot rotis or as a side dish for dal-chawal.

Notes:-

• Just check and stir the okras once or twice in between the cooking. Cover again and let it cook.

Happy Cooking!!

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Moong Dal / Yellow Split Lentils

Lentils (dals) are such an important part of our everyday meal.  They are a rich source of protein and fiber as well as folate and iron. Dal-Chawal is the most comfortable food for all Indians and I’m glad it’s reaching all over the world now. This is one of the best dals I’ve ever made. It is very easy and simple to cook with all the ingredient's readily available at home. Definitely a life-saver on days you’re too lazy or bored to cook. 

Ingredients:-

• 1 cup yellow split lentils / moong dal
• ¼ cup clarified butter / ghee
• 6-8 dry red chillies
• 8-10 curry leaves
• 1 onion (finely chopped)
• 2 tbsp coriander leaves (finely chopped) 
• 1 tsp garlic (finely chopped)
• 1 tsp cumin seeds
• 1 tsp oil
• ½ tsp turmeric pdr
• salt to taste

Method:-

• Wash and soak the dal for one hour.
• Boil dal along with 3 cups water and oil.
• When done. Add salt and whisk the dal well.
• Keep aside.
• Heat ghee in a saucepan, add onions, garlic, cumin seeds, dry red chillies. curry leaves and turmeric pdr.
• Saute till onions change colour.
• Temper the dal.
• Garnish with coriander leaves.

Notes:-

• You may also add chopped green chillies or red chilli pdr to the dal.

Happy Cooking!!

Sending this entry to :- Cook Yellow Event announced at Merry Tummy and Pari's Only Food For Pregnancy Event and Healthy Diet–Lunchbox Recipes & Priya's Healthy Diet page and WTML & Gayathri's announcement page

Baked Macaroni & Vegetable Delight

Today I made baked macaroni with vegetables. It is one of the most easiest recipes which can be served as a side dish as well as a main dish. Whenever I ask my son what does he want for breakfast, lunch, or dinner, without much delay the answer is the same every time ‘Macaroni or Pasta or Pizza’. I just don't understand the why kids are so fascinated with such kind of food.  In order to please him (well, I agree to bribe him seems more appropriate here) to study well for his upcoming term exams, I decided to make a different and healthier version of macaroni. This baked macaroni dish has all the delightful ingredients to make it one of your favorite: lots of veggies, herbs and the yummy cheesy white sauce. What I love most about it is that it is healthy as well as delicious at the same time. It is a perfect dish for kids lunch box as it is a complete meal in itself.

Ingredients:-

• 2 cups mixed frozen vegetables
• 2 cups milk 
• 1 cup boiled macaroni
• ½ cup cheddar cheese (grated)
• ½ cup water
• 4 tbsp butter
• 3 tbsp all purpose flour
• 1 tsp black pepper pdr
• ½ tsp dried oregano
• ½ tsp dried basil
• salt to taste
• few coriander leaves (chopped)
• cheddar cheese for topping (grated)

Method:-

• Heat butter in a saucepan. 
• Add all purpose flour and saute for a minute. 
• Switch off the flame and add salt, pepper pdr, oregano, basil, milk and water.
• Mix well and keep on flame. Stir for a minute and add cheese.
• Cook till well mixed. The consistency of sauce should not be thick, it should be like a sauce.
• Switch off as soon as it starts to boil.
• Add frozen vegetables, macaroni, coriander leaves and mix well.
• Transfer the mixture to the baking dish. 
• Spread cheddar cheese on top.
• Pre-heat the oven for 180 degrees Celsius.
• Bake at 180 degrees Celsius for 20 minutes.

Notes:-

• You may add little tomato sauce to the macaroni if you like.
• You may use boiled vegetables instead of frozen ones (green peas, potatoes, cauliflower, carrot, broad beans, corn etc)
• For the non-veg version, marinate chicken 2-3 chicken breast, with salt, pepper pdr, mustard pdr / paste, wostershire sauce and vinegar. Pan fry in 2 tbsp oil for 10 - 12 minutes, You may either shred the chicken or cut into chunks as per your liking.. Add the chicken to the macaroni.

Happy Cooking!!

Sending this entry to :- Pari's Only Food For Pregnancy Event and Nayna's Lets Cook With- Cheese Event and Amrita's Friends Forever Event and Kids Delight "After School Bites" & Valli's Announcement Page and Whats with my Cuppa 2 & Nupur's Home Page and Cutchi Kitchen's Giveaway 

Bottle-gourd Potato Stir Fry (Lauki Aloo Ki Sabzi)

Bottle-gourd Potato Stir Fry is a very simple recipe and quite easy to make too. I love using this combo in my cooking, especially this instant sabzi. It is perfect for kid's lunch box. Bottlegourd is a favourite vegetable among our family. It is rich in vitamin C, iron, fiber and protein. It is used best during summers as it is light on stomach and easy to digest. It also gives relief from fatigue.It is low in calories and fat content and the water content in bottle gourd is really high. This is a very delicious, yummy as well as a healthy dish.

 Ingredients:-

• 250 gms bottle gourd / lauki (peeled & cut in small cubes)
• 1 small potato (peeled & cut in small cubes)
• 1 onion (chopped finely) 
• 1 tomato (chopped)
• 1 green chilli (finely chopped)
• 2 tbsp oil
• ½ tsp cumin seed / zeera
• ½ tsp ginger-garlic paste 
• ½ tsp coriander powder 
• ¼ tsp asafoetida / hing
• ¼ tsp turmeric powder
• ¼ tsp all spice powder / garam masala powder
• few coriander leaves (finely chopped)
• salt to taste

Method:-

• Heat oil in a pan.
• Add cumin seeds and asafoetida. Allow to crackle stirring well.
• Add onion and green chilli.
• Stir well till onion is transparent.
• Add ginger-garlic paste, tomato, turmeric powder, coriander powder, all spice powder and salt to taste.
• Add 2 tbsp water and cook on slow flame till oil seperates and tomatoes are tender.
• Add potato and saute for a minute.
• Add bottle gourd and ¼ cup water.
• Simmer and cook covered till the vegs are tender and done.
• Garnish with coriander leaves.
• Serve hot with roti's or paratha's.

Notes:-

• You may avoid green chillies and instead add red chillie powder.

Happy Cooking!! 

Sending this entry to :- Cook Yellow Event announced at Merry Tummy

Bottle Gourd is rich in thiamin, vitamin C, zinc, iron, fiber, Protein and magnesium. - See more at: http://smartwaytohealth.blogspot.in/2013/03/bottle-gourd.html#sthash.Lf4PpWuc.dpuf

Bottle Gourd is rich in thiamin, vitamin C, zinc, iron, fiber, Protein and magnesium. - See more at: http://smartwaytohealth.blogspot.in/2013/03/bottle-gourd.html#sthash.Lf4PpWuc.dpuf

Bottle Gourd is rich in thiamin, vitamin C, zinc, iron, fiber, Protein and magnesium. - See more at: http://smartwaytohealth.blogspot.in/2013/03/bottle-gourd.html#sthash.Lf4PpWuc.dpuf

Creamy Cauliflower Soup

The climate is surprisingly good since past two days in Coimbatore. There's a definite chill in the air and I'm loving it. 'Perfect time for making soup' I thought to myself! I love cauliflower in all forms. But whenever it came to soups I never thought I'd like it soo much until I tried my hands at this simple cauliflower soup and it became my favorite soup. It is very easy and quick to make and very delicious too. You can make this comfort soup for brunch too. My hubby loves soups a lot and he likes to have this soup with garlic flavored croutons.

Ingredients:-

• 150 gms cauliflower ( cut in florets)
• 1 small onion (finely chopped)
• 2 cups vegetable / chicken stock
• 2 tbsp fresh cream
• 1 tbsp butter
• pepper to taste
• salt to taste

Method:-

• Melt butter in a pan.
• Add onion and saute till transparent.
• Add cauliflower florets.
• Add stock and cook till cauliflower is tender.
• Keep aside till cool.
• Then puree it in a blender.
• Remove in a thick bottomed pan.
• Add salt and pepper.
• Boil and add fresh cream.
• Cook till required consistency is obtained.

Ingredients for garlic flavored croutons:-

• 4-5 bread slices (cut into small bite-sized pieces)
• 2-3 cloves of garlic (chopped / crushed)
• 2 tbsp butter

Method:-

• Preheat oven to 170 degrees Celsius.
• Grease a baking tray slightly with oil.
• Heat butter in a wok.
• Add garlic. Saute till it changes color.
• Add in the cubed bread and mix well.
• Transfer on the baking tray.
• Bake for 4 - 5 minutes until light golden.
• Serve croutons with hot soup.

 Notes:-

• Always blanch cauliflower for 3-5 minutes before cooking to get rid of the dirt.
• You may add ¼ cup milk instead of cream.
• If you do not have stock, boil 2 cups water along with 2 maggi cubes (masala / chicken). Use this instead of stock.

Happy Cooking!!

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Tahiri / Tomato Vegetable Rice

Tahiri is a simple and spicy pulao from North India made with potatoes, tomatoes, green peas and spices. This dish always brings back sweet old childhood memories. My Mom used to make this usually on Sunday's and drizzle lotts of ghee on top with it accompanied with mint-coriander chutney. This is my favourite and a real comfort food to me. It is really an easy and quick one-pot meal. I usually make this when I'm lazy or not in the mood to cook. It is worth a try and believe me you will end up making it quite a few times.

Ingredients:-

• 1 cup rice
• ½ cup green peas
• 3 tbsp ghee
• 3 tbsp yogurt (whisked)
• 1 tbsp ginger-garlic paste
• 1 tbsp coriander powder
• 1 tsp red chilli powder 
• ½ tsp turmeric powder
• ½ tsp cumin seeds
• 3 tomatoes (ground)
• 3-4 peppercorns  
• 2  green cardemoms
• 2 cloves 
• 1 bayleaf
• 1 inch stick cinnamon
• 1 black cardamom
• 1 onion (sliced)
• 1 large potato (peeled & cut in big chunks)
• salt to taste

Method:-

• Wash and rinse rice well. Soak in enough water.
• Meanwhile, heat ghee in a wok.
• Add onions, cloves, green cardamom, black cardamom, peppercorns and bay leaf.
• Saute till onion turns brown.
• Add ginger-garlic paste. Mix well.
• Grind together tomatoes and cumin seeds.
• Add this ground paste along with turmeric powder, red chilli powder, coriander powder and salt. Mix well.
• Add potatoes and green peas.
• Cook on slow flame till the raw smell of the masala's disappear.
• Add yogurt and cook on slow flame till oil separates the mixture.
• Drain the excess water from the soaked rice and add it.
• Saute for a minute.
• Add 3 cups water and cook on fast flame.
• Stir once or twice in between.
• When water evaporates, simmer the flame.
• Cover and cook on slow flame for 8 -10 minutes till done.
• Serve hot with raita or chutney.

 Notes:-

• You may always substitute oil for ghee. 
• You may use different vegetables such as cauliflower, carrots, french beans and capsicum.

Happy Cooking!!

Sending this entry to :- Love For Mum & Jagrutis Celebrate Love For Mum and Foodelicious Cook Like Mom Event and WTML–Walk Through Memory Lane & Gayathri's Announcement page and Taste Of The Tropics - Turmeric & Chef Mireille's Global Creations and Lets cook rice dishes